Description
These small batch banana muffins are perfect for when you want a quick, moist, and delicious treat without making a large batch. Made with ripe bananas, sugar, and a hint of vanilla, these muffins are easy to prepare and bake to golden perfection in about 25 minutes.
Ingredients
Scale
Main Ingredients
- ½ cup sugar
- 2 overripe bananas (divided)
- 6 tablespoons salted butter (melted)
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat Oven: Heat the oven to 350 degrees F (177 degrees C) to prepare for baking the muffins.
- Prepare Muffin Tin: Spray or lightly butter the muffin tin to prevent sticking and make removal easy.
- Mix Sugar and Banana: In a large bowl, whip the sugar and one of the overripe bananas together until they are well blended and creamy.
- Add Wet Ingredients: Stir in the cooled melted butter, the large egg, and vanilla extract, beating well to combine all wet ingredients smoothly.
- Add Dry Ingredients: Mix in the all purpose flour, baking soda, and salt just until incorporated without overmixing, to keep muffins tender.
- Mash Remaining Banana: Peel and mash the remaining banana with a fork on a small plate, then fold it gently into the batter for extra banana flavor and texture.
- Fill Muffin Tins: Scoop the batter into the prepared muffin tins, filling each about 3/4 full to allow room for rising during baking.
- Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are cooked through.
Notes
- You can substitute salted butter with unsalted butter plus a pinch of salt if preferred.
- Using overripe bananas ensures natural sweetness and moisture in the muffins.
- Do not overmix the batter to avoid tough muffins; mix until ingredients are just combined.
- Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- For a gluten-free option, use a gluten-free all purpose flour blend.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: banana muffins, small batch muffins, easy banana muffin recipe, moist banana muffins, quick muffins
